Palookaville Chili, a new restaurant set to open next month in Ohio City, is seeking to reeducate your taste buds. Owner and budding chef Ian P.E., who says he makes "a mean pot of chili," offers a blunt description of what will set his place apart.

"This is gourmet chili, not the slop you'll find at most places," boasts P.E., who lived in San Francisco before returning to Cleveland in 2007. "Most chili is tomato-based and uses ground beef and cinnamon, whereas our beef is cubed, and we use cumin, dried chilis and poblano peppers. It's based off classic Southwestern cuisine and pretty spicy."

Most of the menu items at Palookaville, which will be open for lunch and dinner, are affordably priced in the $5 to $9 range. Some of the menu choices include chicken verde with fresh poblano and tomatillo, a spicy vegan chili with garbanzo beans, and a rotating special. Toppings include sour cream, onions, cheese and peppers. The menu will also include chili dogs, chili-cheese nachos, and tacos.

P.E. is an artist and entrepreneur who grew up in Cleveland's south suburbs. In 2008 he founded the arts publication Pink Eye Magazine with his girlfriend Leigh Ring to fill a void in local arts coverage, yet all the while he dreamed of opening his own restaurant. Frustrated by the lack of quality chili in his hometown, he decided to create his own brand. "There isn't another place in Cleveland to get authentic chili," he claims.

P.E. isn't worried that the vacant storefronts and slow pace of redevelopment along Lorain will deter patrons. He believes his restaurant will benefit from being close to Ohio City's Market District, which is fast becoming a hub for local food entrepreneurs.

"Cleveland is a great place for entrepreneurs, and Lorain is cheap," he says. "In the past, no one had the balls to put something here."

Source: Ian P.E.
Writer: Lee Chilcote